Jumbo Gingersnaps Recipe

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Jumbo Gingersnaps
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Ingredients
11
Count
Nutrition
263
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
  3. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
  4. Beat in egg until blended; beat in molasses.
  5. Reduce speed to low; beat in flour mixture just until blended.
  6. Place remaining 2 tablespoons sugar on waxed paper.
  7. Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
  8. Repeat for 10 balls.
  9. Place balls 3 inches apart on ungreased cookie sheet.
  10. (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
  11. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
  12. Cookies will be very soft and may appear moist in cracks.
  13. Cool 1 minute on cookie sheets on wire racks.
  14. Transfer to wire racks to cool completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 263.12 Kcal (1102 kJ)
Calories from fat 120.99 Kcal
% Daily Value*
Total Fat 13.44g 21%
Cholesterol 22.68mg 8%
Sodium 213.49mg 9%
Potassium 236.25mg 5%
Total Carbs 32.92g 11%
Sugars 16.75g 67%
Dietary Fiber 0.7g 3%
Protein 2.64g 5%
Iron 1mg 6%
Calcium 35.7mg 4%
Amount Per 100 g
Calories 443.63 Kcal (1857 kJ)
Calories from fat 203.99 Kcal
% Daily Value*
Total Fat 22.67g 21%
Cholesterol 38.23mg 8%
Sodium 359.96mg 9%
Potassium 398.32mg 5%
Total Carbs 55.5g 11%
Sugars 28.24g 67%
Dietary Fiber 1.18g 3%
Protein 4.45g 5%
Iron 1.7mg 6%
Calcium 60.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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